Roasted Chicken, Cabbage and White Bean Cassoulet
Crispy, juicy chicken legs, roasted sweetheart cabbage and creamy, creamy, creamy beans. The French word cassoulet basically means white beans with herbs and meat. This is a quicker version of the classic which is laden with confit duck and pork sausage. Totally delicious of course, but with enough calories to keep you going all through the winter. This is a slightly lighter version, both from a health perspective and the level of labour required. We love this. Give it a go.
Method
Based on 4 servings, adjust as needed.
Step 1
Slice the onion and leeks and the garlic. Remove the first outer leaves from the cabbage before cutting it into 2cm wedges through the root (imagine you are making skinny smiley faces). Trim out most of the woody core.
Step 2
Preheat the oven to 200°C/180°C fan. Season the chicken legs all over with salt and pepper.
Step 3
Find a large, oven-proof casserole dish and place it onto a medium-high heat on the stove. Add half of the oil and place in the seasoned chicken legs skin side down. Allow the skin to crisp up and turn golden before turning over and cooking on the other side. A total of about 5 minutes per side. Remove the chicken legs from the pan and pop to one side.
Step 4
Add the butter to the same pan, and add the cabbage wedges once foaming. Cook for 3-4 minutes until golden before turning over and cooking the other side. Remove from pan to join the chicken legs.
Step 5
Add the remaining oil to the pan. Add the onions, leeks, thyme and garlic along with a pinch of salt and lots of black pepper. Cook on a low heat for 10-12 minutes until they are soft and translucent. Turn up the heat, add the white wine (if using) and reduce by half before adding the stock (use a little more if you didn't add the wine), white beans plus their juices. Return the chicken legs and the cabbage wedges to the pan. Add 4-5 strips of lemon peel, more black pepper and pop the whole dish, uncovered into the oven to bake for 30 minutes.
Step 6
Remove from the oven and leave to stand for 10 minutes before serving with a wedge of lemon on the side for those who like the acidity to cut through the creamy beans and chicken.
- Ingredients
- Based on 4 servings
-
1 Jar White Beans, or around 400g tinned beans 1x Bold Bean Co Organic White Beans 570g -
2 Leeks 2x Sainsbury's Leeks Loose -
0.5 Pointy Cabbage, cut inot skinny wedges 1x Sainsbury's Sweetheart Cabbage -
190ml White Wine, apporx 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
300ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 White Onion, peeled and sliced 1x Sainsbury's Onions Loose -
4 Garlic Cloves, peeled and sliced 1x Sainsbury's Garlic -
25g Butter 1x Sainsbury's British Butter, Salted 250g -
2 Springs Thyme, or half the amount of dried 1x Sainsbury's Bunched Thyme 20g -
1 Lemon, strips of peel and wedges 1x Sainsbury's Lemons -
4 Chicken Legs 2x Sainsbury's British Fresh Skin on Chicken Legs 1kg -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g